Hamburger Macaroni Skillet
A comforting and quick dish that combines ground beef, tender macaroni, and creamy cheese, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni Classic and comforting; substitute with whole wheat or gluten-free pasta if desired.
- 1 pound ground beef Can be swapped with ground turkey for a leaner option or sautéed mushrooms for a vegetarian version.
- 1 medium onion, diced Adds sweetness; shallots can be used as a substitute.
- 2 cloves garlic, minced Brings a lovely aroma as it sizzles.
- 1 can (14.5 ounces) diced tomatoes Fire-roasted for an added smoky flavor.
- 1 cup beef broth Homemade or store-bought; vegetable broth works for a meatless option.
- 1 cup shredded cheddar cheese Can be mixed with mozzarella or pepper jack for added flavor.
- Salt and pepper to taste Essential for seasoning; add favorite herbs for personalization.
Instructions
Cooking Steps
- In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until no longer pink.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
- Stir in the diced tomatoes (with juices), beef broth, and cooked macaroni. Combine well and bring to a gentle simmer.
- Reduce heat to low and sprinkle shredded cheddar cheese over the top. Cover the skillet and let the cheese melt for about 3-5 minutes.
- Once the cheese is melted, taste and season with salt and pepper. Serve hot.
Notes
This dish is perfect for meal prep and can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. For reheating, thaw overnight in the refrigerator, then warm on the stove adding a splash of broth.